O(∩_∩)O~ It’s going to be Valentine’s Day right away. What is the Valentine’s Day meal that my parents think of? I believe many people, like me, will go to eat a little Western style. Naturally, there is no shortage of red wine steaks and pasta. This recipe helps you unravel the mysterious seal of homemade fresh and juicy steaks. First we have to choose a steak with a better quality. Sun Valley-Valley Feeding Plate Steak and Beef Cattle Feeding is different from grass feeding. The grain is rich in oil and the meat is more delicate. Moreover, the fat and snow patterns that the foodies pay attention to – the Sun Valley steak is visible to the naked eye, the snow pattern is clear, the marble oil flower is evenly distributed, the meat is tender and tender, and the technique is slightly noticeable. It is not easy to fry the old. In the industry, Sun Valley Plate Tamarind has won the Canadian AAA rating and is highly recognized for the safety and quality of Sun Valley Steak. Even if everyone doesn't know anything about M5 and M10 like me, choose the brand and you can choose the right quality. --- Meng Meng's dividing line --- (1) about the pickling of steak: many steaks on the market have been marinated, but for true high-quality steaks, must be unsalted, to the maximum The original flavor of the beef is preserved. The steak is thawed in advance and left at room temperature for about 30 minutes to allow the temperature inside the meat to reach room temperature. Use coarse sea salt and black pepper to spread and marinate. Fine salt will destroy the meat. It is best not to add liquid seasoning. Because the liquid will reduce the temperature inside the pan when the steak is fried, it will affect the Maillard reaction on the surface when the steak is fried. The marinated steak has a shiny surface and can be placed in the pan. Marinate for half an hour before cooking. After pickling, sprinkle 10g of white sugar on the surface before cooking to adhere to the surface of the steak. After cooking at high temperature, the icing is brown and crispy wrapped around the steak. Good steak, just sea salt, black pepper, and at most a little fresh rosemary, enough. (2) About the familiarity of the steak: Generally, we judge the steak maturity by two methods, and use the thermometer to measure the center temperature to determine the timing of the pot. The fried steak is crispy and tender, juicy and pink. A rare steak: the inside of the steak is blood red and the interior is kept at a certain temperature. Medium rare: the interior is pink and quite warm. Medium: The steak is pink and mixed with light gray and tan, and the whole steak is very hot. Medium well: The interior of the steak is mainly light grayish brown with a pink color. The other is the hand pressure method. You need to press the steak on your finger and feel the softness and hardness of the steak. The thumb and forefinger of the same hand are pinched together, the hardness of the tiger's mouth to the root of the thumb is the feeling of rare; the thumb and middle finger are medium rare; the thumb ring finger is medium, and finally the little finger and thumb are well done. ========================================================================================================== Your Valentine's Day meal. From February 13th to February 19th, participate in activities, follow Sun Valley Steak Recipe or make your Valentine's Day dinner, you will have a chance to get a sweet gift! Activity link: https://www.xiachufang.com/page/market/360/
The steak is thawed one night in advance in the cold room.
The sun-grain steak has a clear snow pattern and a uniform distribution of marble oil. Moderately thick, truly high quality steak. The thin slice of the steak on the market can only be called a beef slice!
Can not wash, directly use the kitchen paper towel to repeatedly absorb the water twice.
After draining the blood, apply olive oil directly on the surface, apply a thin layer and spread evenly.
Now grind a layer of black pepper and spread it evenly.
Now grind the sea salt and spread it.
The marinated steak has a shiny surface and can be placed in the pan. Sprinkle 10g of white sugar on the surface before cooking to help the skin form a brown crispy skin.
Burn the cast iron pot very hot, almost fire for 5 minutes, burn to smoke.
Put the marinated steak, and you will hear a squeaky sound, which proves that the pot is really hot.
If you don't fit it, you can use a clip to press it down. After 30 seconds, adjust the medium heat, fry it together for one minute, and bake it out and turn it over. If it is more snow, it will force out the oil.
Fry and fry, cut a piece of butter on the steak, and fry the rosemary and garlic. Fry for about 1 minute.
When the time is up, clip the steak with a clip and fry the sides of each side for 15 seconds. All must be fried.
Due to the low room temperature, I kept the steak plate and the shelf for the steak in the oven at 50 °C.
Put the pot on the shelf and let it sit for about 3 to 5 minutes to lock the juice. I don't want the gravy to soften the surface, just woke up on the shelf, or you can wake up directly on the plate. I was still in the oven at 50 °C when I woke up.
Creamy Mashed Potato Practice: Be sure to prepare in advance to fry the steak. Wash and peel the potatoes, put them in a microwave for 12 minutes, and cook them into mashed potatoes. Mix with light cream, freshly ground black pepper and a little salt.
Spicy pasta with pesto: Pasta cooked in water, set aside for water. Dried chili shredded, garlic chopped, put the oil in the pot ~ add oil to the garlic after cooking, add the dried chili, pour the pasta into the drained water, stir well, drizzle into the soy sauce, add to the taste and serve .
What I am doing is a seven-quarter cooked steak, which is the familiarity that most people can accept.
Look at the pink state in the middle, soft and tender. Wake up the steak, mix the gravy with the squeezed lemon juice and pour over the steak surface. A Valentine's Day dinner with a sense of sight and taste is ready, toast, teammates~ for a better life. Eat hot, cold meat is really not good.
[Fried Steak] Delicious focus: 1. Be sure to wait until the steak is thawed and warm to start cooking, avoiding excessive temperature difference between inside and outside when cooking, and uneven maturity. 2. The pot and oil should be hot. It is necessary to use a pot with good heat preservation performance. The most recommended steak cast iron pot is not easy to form a crisp skin. The cast iron pan is very fragrant. It is easier to focus than the non-stick pan but is more able to exude the wild taste of the meat itself. Be sure to have a hot pot, hot oil to smoke. 3. Use the thermometer to measure the temperature of the center to determine the timing of the pot. It is cooked at 45 degrees, cooked at 50 degrees, cooked at 55 degrees, cooked at 60 degrees, and fully cooked at 65 degrees. 5. Let stand for 3 to 5 minutes, let the warmth cook and shrink the gravy back into the meat, and keep it delicious.